Black Bean and Vegetable Corn Tortilla Casserole

February 28, 2012

Casserole what? I know, its old school. But retro is cool and casseroles can be tasty and healthy and vegan! None of the canned green beans or cream of mushroom soup here. Instead, we have black beans and veggies :)

(Just to be clear, I don’t have anything against green bean casserole, in fact it can be quite delicious!)

I used this recipe from VegKitchen as a basis and made a few modifications. For example, I skipped the vegan cheese because I am not a huge fan and instead added in nutritional yeast.

Black Bean and Vegetable Corn Tortilla CasseroleVegan black bean and vegetable corn tortilla casserole

Ingredients

  • 8-10 corn tortillas, torn into quarters (for a 9×9 inch casserole dish, number of tortillas with vary depending on size of tortilla and size of casserole pan) Use sprouted corn tortillas if you wish!
  • 1 tbsp olive oil
  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • 3 garlic gloves, minced
  • 1 hot chili pepper, seeded and minced (optional)
  • 1 zucchini, sliced into half moons
  • 1 15oz can fire roasted diced tomatoes
  • 2 cups cooked black beans or 1 15oz can, drained and rinsed
  • ½ tsp cayenne (optional)
  • 1 tsp dried oregano
  • ½ tsp cumin
  • Salt to taste
  • ¼ cup nutritional yeast

Directions

  1. Preheat oven to 375 degrees F and lightly oil casserole dish
  2. Heat olive oil in a large frying pan over medium heat. Add onion and sauté for 3 minutes. Add in green bell pepper and sauté for another 3 minutes. Add in garlic and hot chili and sauté for 2 minutes until garlic is fragrant.
  3. Add in diced tomatoes, black beans, and zucchini and stir to combine.Black Bean and Vegetable Casserole, combine black beans and vegetables
  4. Add in cayenne, dried oregano, cumin and salt to taste. Stir to combine, reduce heat to low, and simmer for about 5 minutes to combine flavors and then remove from heat.Black Bean and Vegetable Corn Tortilla Casserole, Simmer Beans and Veggies
  5. To layer the casserole, first place half of the tortilla pieces on the bottom making sure that there are no gaps.Black Bean and Vegetable Corn Tortilla Casserole, first layer tortillas Top the first layer of tortillas with half of the bean and vegetable mixtureBlack bean casserole, first layer of beans and vegetables and sprinkle with the nutritional yeast. Black bean and vegetable casserole, sprinkle nutritional yeastThen layer on the remaining tortilla pieces,Black bean and vegetable casserole, second layer of corn tortillas again ensuring there are no gaps. And finally top the second layer of tortillas with the remaining bean and vegetable mixture.Black bean and vegetable casserole, second layer of black beans and vegetables
  6. Bake casserole for 15-20 minutes until slightly browned on top and bubbly. Remove from oven and let stand for 5-8 minutes before cutting and serving.Baked black bean and vegetable corn tortilla casserole
  7. Top with fresh avocado slicesBaked black bean and vegetable corn tortilla casserole, avocado slicesBaked black bean and vegetable corn tortilla casserole, fresh avocado and serve with tomatillo salsa, or salsa of choice.Vagan black bean and vegetable corn tortilla casserole, tomatillo salsa

Let me know if your try it! I hope you enjoy it!

A little mid-week inspiration:Benjamin Franklin

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{ 2 comments… read them below or add one }

Caitlin February 29, 2012 at 1:43 pm

wow- i love this recipe! most tortilla casseroles have a ton of fat/oil/unhealthy stuff in it, but yours looks like an amazing, healthful meal!

Drisana February 29, 2012 at 4:30 pm

Hi Caitlin, thanks for stopping by! It is pretty simple to make like a good casserole should be and yes, without much of the unhealthy stuff :)

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